The flavor of chocolate depends on numerous factors, from the soil the cacao plant was grown in, to the length of time the cocoa beans are fermented.

The Science of Good Chocolate

Meet the sensory scientist who is decoding the terroir of chocolate—and working to safeguard the cacao plant that gives us the sweet dark treat

A male bee releasing its seminal fluid at the USDA bee lab in Baton Rouge, Louisiana. The male does not survive the process.

Is the Key to Saving Pollinators … Honey Bee Semen?

In the hopes of preserving their genetic diversity, entomologists are collecting and freezing this valuable fluid

Inside the Colorado Vault That Keeps Your Favorite Foods From Going Extinct

From heirloom potatoes to honeybee sperm, this collection works to preserve our invaluable agricultural diversity

Vanilla has risen to become one the most popular and costly spices in existence.

The Bittersweet Story of Vanilla

Today, less than 1 percent of vanilla flavoring comes from the vanilla flower. Is that a good thing?

Mmm, science.

Science Explains Why Chocolate Should be Savored, Not Scarfed

And other molecular secrets to digest while you're digesting

In search of distinctly American beer hops.

Wacky, Wonderful, Wild Hops Could Transform the Watered-Down Beer Industry

The diversity of hops reflects a diversity of tastes and traditions that are part of an extraordinary evolution in beer

A new study investigates booze in bars.

Loud Sounds Can Make Your Drink Seem Stronger

The scientific reason that clubbing and cocktails go hand in hand—but shouldn't always

The Tent of Casually Observed Phenologies.

Can the Art of Divination Help People Cope With Climate Anxiety?

A Brooklyn-based artist strives to create emotional connections with the looming threat of climate change.

Statue in front yard, Chalmette neighborhood

Plastic is Forever: The Art of Mass Consumption

For International Bag Free Day, an intimate look at American mass consumption through the eyes of photographer Chris Jordan

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